I understand. Why not start with the gold standard - Caputo. I think you'll have more info available here on Caputo than any other "00". The "00 Chef's" flour that comes in the 1kg red bag is the exact same flour as the "00 Pizzeria" flour that comes in the 25kg blue bag. That's what I use and couldn't be happier. You can buy it all day long on ebay or amazon.

For tomatoes, I use Cento Italian (35oz can). Very good (better than almost all SMs I've tried), inexpensive, and widely available.

For fresh mozz balls (water packed), I use Galbani Mozzarella Fresca (from my local grocery store - I think this is pretty widely available) or Garofalo Mozzarella di bufala campana (from Costco). Both have excellent performance and taste. Freshness is so important here. I'd try what is available locally before I looked for something that has to be shipped. Check the date on the package. For cow's milk mozz, try to get at least two weeks of remaining date on the package. Three or four is better. For buffalo, often you're luck to find a package with a week.

Craig

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage